000 | 01969cam a2200433Li 4500 | ||
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003 | OCoLC | ||
005 | 20221101232613.0 | ||
008 | 151105s2017 maua b 001 0 eng d | ||
010 | _a 2015039829 | ||
011 | _aMARC Score : 10650(21050) : OK | ||
011 | _aDirect Search Result | ||
011 | _aChanged OCLC from 952204765 to 928136774 | ||
020 |
_a0134038940 _qpaperback (alkaline paper) |
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020 |
_a9780134038940 _qpaperback (alkaline paper) |
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035 | _a(ATU)b16398269 | ||
035 | _a(OCoLC)928136774 | ||
040 |
_aYDXCP _beng _erda _cYDXCP _dOCLCO _dATU |
||
050 | 0 | 0 |
_aTX911.3.M27 _bS69 2017 |
082 | 0 | 0 |
_a647.95068 _223 |
099 | _a647.95068 GRE | ||
100 | 1 |
_aGregoire, Mary B., _eauthor. _9914802 |
|
245 | 1 | 0 |
_aFoodservice organizations : _ba managerial and systems approach / _cMary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University. |
246 | 3 | _aFoodservice organisations | |
246 | 3 |
_aFoodservice organisations : _amanagerial and systems approach |
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250 | _aNinth edition. | ||
264 | 1 |
_aBoston : _bPearson, _c[2017] |
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264 | 4 | _c©2017 | |
300 |
_axxi, 516 pages ; _c28 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_gPart 1. _tThe Foodservice Systems Model -- _gPart 2. _tTransformation: Functional Subsystems -- _g3. _tTransformation: Management Functions and Linking Processes -- _gPart 4. _tOutputs of the System. |
650 | 0 |
_aFood service management. _9318048 |
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907 |
_a.b16398269 _b09-11-17 _c12-07-16 |
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942 | _cB | ||
945 |
_a647.95068 GRE _g1 _iA553540B _j0 _lcmain _o- _p$220.38 _q- _r- _s- _t0 _u3 _v4 _w0 _x3 _y.i13508805 _z09-08-16 |
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998 |
_ab _ac _b10-08-16 _cm _da _feng _gmau _h0 |
||
999 |
_c1313505 _d1313505 |